Bangers and Mash With Onion Gravy Recipe

Name: Bangers and Mash With Onion Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large pork sausages, preferably English bangers; 2 tablespoons canola oil; 1 large yellow onion, thinly sliced; 1 tablespoon flour; 1 tablespoon unsalted butter; 1 1/2 cups beef stock, preferably homemade; 3 large yukon gold potatoes, peeled and cubed; 1 cup whole milk, at room temperature; 3 tablespoons butter, softened; chopped parsley, to garnish

Servings: persons

4 large pork sausages, preferably English bangers
2 tablespoons canola oil
1 large yellow onion, thinly sliced
1 tablespoon flour
1 tablespoon unsalted butter
1 1/2 cups beef stock, preferably homemade
3 large yukon gold potatoes, peeled and cubed
1 cup whole milk, at room temperature
3 tablespoons butter, softened
chopped parsley, to garnish

1
Bring a large pot of water to boil, drop the sausages in, lower heat, cover with a lid and cook for 15 minutes.
2
Remove from water and drain on paper towels.
3
Heat 1 tablespoon of canola oil in a large, heavy-bottomed skillet over medium-high heat.
4
Fry the sausages, turning every 2-3 minutes, until skin is crispy and well-browned.
5
Remove and set aside.
6
Add the second tablespoon of canola oil to the pan, then add onion and follow our foolproof guide to caramelizing it.
7
When onion is dark brown and completely soft, add flour and stir well to coat, then pour beef stock over to deglaze the pan, scraping up any bits of onion and sausage that may be stuck to the bottom.
8
Bring the mixture to a simmer, then reduce heat, add 1 tablespoon of butter, stir well and remove gravy from heat.
9
Fill a large pot with water, add plenty of salt and cubed potatoes and bring to a boil.
10
Cook until potatoes are fork-tender, 7-8 minutes, then drain and immediately return to pot.
11
Pour in milk and remaining butter, then mash with a potato masher until smooth but still slightly chunky.
12
Add salt to taste.
13
Reheat sausages in gravy and serve over mashed potatoes garnished with chopped parsley.

533

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 large pork sausages, preferably English bangers, 2 tablespoons canola oil, 1 large yellow onion, thinly sliced, 1 tablespoon flour, and more.

Yes, Bangers and Mash With Onion Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bangers and Mash With Onion Gravy

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